Lunchbreak: Chef John Claybrooke makes breaded zucchini

October 29, 2015

Combine the milk, eggs, salt and pepper in a bowl. Blend well with a whisk. In another bowl, put the flour; in another bowl, put the bread crumbs. With the left hand, place the sliced zucchini (1/4 inch slice) in the flour. Shake off most of the flour …